The Menu For Our Truffle Dinners

We think the seductive scent of truffles will send you nearer to heaven if you’re not weighted down by cost. We’re trying to price our white truffles reasonably, at around $9/gram.

 

On the menu, we’ll have black Burgundians and wild mushrooms, and, most importantly, an abundance of pale beauties from northern Italy.

 

Annual Truffle Dinners
November 17-21, 2015

 

MENU

Antipasti and salads

COLD
Crudo of Magruder beef with Chalk Hill olio nuovo, Lobster mushroom, white truffle aïoli, and Parmesan cheese
Roast autumn vegetables with bagna cauda classica and Pecorino Fiore Sardo cheese
Terrina of pigeon with grilled crostino and pickled onions
Salad of salt-roasted beets, truffled yogurt, hazelnuts, and Treviso radicchio
Cured duck liver with vanilla-poached quince and house-made brioche
Crudo of fluke with Castelvetrano olive, lemon, and Sicilian pine nut salsa
Garden lettuces vinaigrette

WARM
Farm egg “toad in the hole” with frisée and house-smoked bacon
Sformatino of Parmesan cheese with black truffle Spumante
Grilled octopus with pickled root vegetables and black truffle
Charcoal-grilled crostino of fonduta Val d’Aosta
Panzanella of wilted chicories with roast bone marrow and balsamic vinaigrette
Vellutata of celeriac with Ft. Bragg sea urchin

Primi
Tajarin al burro
Raviolo of house-made ricotta and farm egg yolk with brown butter and Parmesan cheese
Tule Farms Patwin wheat gnochetti with anchovy crema, garlic, and black truffle
Cavatelli with bay scallops, haricots verts, Black Trumpet mushrooms, and breadcrumbs
Lambrusco risotto with roast Tropea onions, Maitake mushrooms, and rosemary
Agnolotti dal plin with Gorgonzola Piccante fonduta and sage
Whole grain conchiglie with Madeira-duck liver crema, Delicata squash, and pistachios

Secondi
Beef tenderloin à la Rossini with duck liver, Yukon Gold potato, and truffle sugo
Truffle-studded chicken rolata with onion crema, wild mushroom duxelles, and saba
Pancetta-wrapped rabbit with roast chestnuts, Chanterelle mushrooms, and old aceto balsamico
Pan-roasted Alaskan halibut with celeriac two ways, Cipolline onions agrodolce, and Marcona almonds
Potato-wrapped Paine Farm pigeon with roast apple, malted wheat berries, and truffle condiment
Budino of roast cauliflower with Pecorino cheese, elephant garlic, and Maitake mushroom
Charcoal-grilled, dry-aged, Magruder bone-in ribeye with creamed nettles, roast potatoes, and sugo (for two)

2017-09-12T15:46:47+00:00November 12th, 2015|Events, Happened already..., Kitchen Notes|0 Comments

More truffles in December!

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Our annual truffle dinner just ended, and the event was a huge success. As we told you last month, this fall was a banner year for truffles — their quantity and quality are out of this world. In fact, we’re so in love with this year’s truffles that we’re going to have two truffle dinner revivals: December 11–13 and December 19–21.

We’ll be featuring three truffle dishes on this menu. Last month’s mortar and pestled truffles were such a hit, we’re bringing those back. The white truffles will be ground up with fresh, piquant olio nuovo and then slathered on grilled beef vitello. In addition, we’ll be serving truffle spumante alongside a poached egg topped duck confit-potato hash cake as well as a tajarin with sage butter and, of course, plenty of truffles!

But this truffle dinner isn’t the whole story. We’ll also be continuing to shave truffles over all of our menu items for the entire month of December.

Make your reservations for next week’s truffle dinner soon. Seats will go quickly!

2017-09-12T15:47:09+00:00December 2nd, 2014|2014, Events, Happened already...|1 Comment

A Banner Year for Truffles

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IT’S THE YEAR WE’VE ALL BEEN WAITING FOR:
Lots of rain followed by heat in northern Italy, meaning an abundance of white truffles. Meaning criminally low prices. Meaning the 2014 Truffle Dinners are officially extending to a fifth night on Saturday. Meaning truffles upstairs and downstairs. Truffles in cocktails. Truffles mortared, pestled, and slathered. Truffles on pizzas. Meaning truffles on everything and everyone.

Meaning truffles will continue to pop up on the menu throughout the month of December. Check the daily menu for more up-to-date cameo appearances.

510-547-5356 or reserve online

2017-09-12T15:47:09+00:00November 14th, 2014|Events|0 Comments

Berkeleyside talks truffles

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Amidst the flurry of truffles Oliveto co-Owner, Bob Klein, had time for a quick chat with our friends over at Berkeleyside.

Why the passion for truffles?
I don’t know if it is a passion really, it is just something that I could do and got good at. I’ve come to know a great deal about truffles, and have probably bought (and cleaned) a couple of hundred pounds of white truffles — that’s a lot.

When did you first discover truffles, and where?
My earliest, and best memory of truffles is coming back for dinner to our truffle hunter’s house, and having him mash all the small whites into new olive oil and slather it over grilled meat.

Read the full interview at Berkeleyside.

2017-09-12T15:47:55+00:00November 15th, 2012|2012, Events, Happened already...|0 Comments

2012 Truffle Dinners: FULL MENU

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MENU FOR TRUFFLE AND MUSHROOM DINNERS, 2012
Italian white truffles shaved tableside, offered by the gram

Tuesday, November 13 – Friday, November 16

First course
Crostino of fonduta Val d’Aostana
Pan-roasted sweetbreads with bone marrow, salsify purée, and roast Belgian endive
Crudo of Nantucket Bay scallops with black truffles, celeriac, and apple
Sformatino of Chanterelle mushrooms with vinsanto spumante
Poached farm egg with mushroom-potato hash and black truffle zabaglione
Panna cotta of Parmesan cheese and duck liver
Carne cruda of Magruder beef with black truffles
Salad of frisée, apple, and Yellow Finn potato with black truffle vinaigrette
Soup: vellutata of sunchoke with black truffle crema

Pastas
Agnolotti dal plin
Tajarin with butter glaze
Raviolo of stinging nettles, ricotta, and egg yolk
Butterball potato gnocchi with brown butter
Chestnut tortelloni of Castelmagno cheeses with honey
Cappelletti of pigeon with fonduta Val d’Aostana
Risotto bianco

Main Courses
Fontina cheese-stuffed breast of hen with black truffle spätzle, cabbage,and golden balsamic sugo
Pigeon-stuffed quail with Maitake mushroom farroto and pigeon sugo
Charcoal-grilled New York strip with potato purée, Swiss chard, and La Tur cheese fonduta
Pan-roasted wild mushroom-stuffed pork porterhouse with duck liver-stuffed date, celeriac purée, and escarole
Herb-crusted Alaskan halibut with black truffle brandade, roasted fennel, and garlic vellutata
Squash polpettone with black truffle and Walla Walla onion crema

Desserts*
Pomegranate-prosecco sgroppino
Turkish coffee ice cream-chocolate tartufi with browned butter-cardamom spuma
French Butter pear and raspberry compote with vinsanto ice cream and black peppercorn tuile
Warm Rome Beauty apple and pain d’épices Charlotte with crème anglaise and brandied black truffle confit
Crispy chestnut dumplings in mascarpone zabaglione with persimmon confetti
Bittersweet chocolate cake
Hazelnut tozzetti

* all desserts can be made alcohol free with appropriate substitutions (vanilla ice cream with the pears, pomegranate sorbetto instead of sgroppino, truffles in butter without brandy)

2017-09-12T15:47:56+00:00November 12th, 2012|2012, Events, Happened already...|0 Comments

This Just In: 2012 Truffle Haul

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The kitchen is getting its first look at this year’s truffle haul. Bob brought back these beauties from Umbria which should take us through the first night of Oliveto’s Truffle Dinners, starting next week. But never fear, we have a lot more truffles.

As we reported earlier, this year’s white truffles are scarce, which means they’re commanding meaning higher prices. We’ve become adept at working the truffle market by reading its driving forces: the moon, rainfall, and the numerous truffle fairs. And this this year there was a new player, the Russians, who were buying up everything! But never fear, we’ve got you covered.

The menu will also have a nice spattering of black truffles from Burgundy. Reservations are full to the brim on Friday, November 16th, but there’s still availability Tuesday, Wednesday, and Thursday nights. The full menu will be posted here on Monday.

2017-09-12T15:47:56+00:00November 9th, 2012|2012, Events, Happened already...|0 Comments

Wine in Time just in Time for Truffles

Aldo Vacca of Produttori del Barbaresco gives us his vintage picks for this year’s truffle dinners:

The Oliveto “Wine in Time” program officially launched in 2007 with the intention of finding a way to serve great, age-worthy wine at somewhat affordable prices. Serving Barbaresco or Barolo with only five or six years of age doesn’t do wines like these much justice and in our opinion barbarescos and barolos made in a modern, more early-drinking style are not of the same quality.

Through good friends and cleverness, we were able to establish a very fine, though focused cellar of outstanding vintage Barbarescos and Barolos at bargain prices.

Events like our annual Truffle Dinners are when all that effort (and waiting!) truly pay off. We are so pleased to be able to offer some wonderful aged wines from our cellar as recommended by our friend Aldo Vacca of the renowned Produttori del Barbaresco estate in Piedmonte.

Wines for Truffles 2012

Special Produttori del Barbaresco Flight

Nebbiolo, Produttori del Barbaresco, ‘Asili’, Barbaresco, Piemonte 2001
Nebbiolo, Produttori del Barbaresco, ‘Ovello’, Barbaresco, Piemonte 2001

Whites by the glass

Cortese, La Scolca, ‘Black Label’, Gavi di Gavi, Piemonte 2009
Nascetta, Elvio Cogno, ‘Anas-Cetta’, Piemonte 2009
Fiano di Avellino, I Favati, “Pietramara Etichetta Bianca’, Campania 2007
Ribolla Gialla, Gravner, Anfora, Friuli Venezia Giulia, 2004
Verdicchio/Trebbiano/Malvasia/Grechetto, Monastero Suore Cistercensi,
Coenobium ‘Rusticum’, Lazio 2009
Ripoli/Fenile/Ginestra, Marisa Cuomo, ‘Fiorduva’, Costa d’Amalfi, Campania 2009

Reds by the glass

Nebbiolo, Marchesi di Barolo, Barolo, Piemonte 2006
Chiavanesca, Nino Negri, ‘Sfursat’, Valtellina, Lombardia 2007
Gropello, Zuliani, Garda Classico, Lombardia 2007
Barbera/Bonarda, Castello di Luzzano, ‘Romeo’, Emilia-Romagna 2008
Merlot/Pinot Nero/Cabernet Sauvignon, Movia, ‘Veliko Rosso’, Goriska Brda, Slovenia 2004
Nebbiolo, Castello di Verduno, Barolo, Piemonte 2002

Whites by the Bottle

Riesling, Bollig-Lehnert, ‘Piesporter Goldtropfchen’, Spatlese, Mosel-Saar-Ruwer, Germany 1989
Malvasia, Boncompagni Ludovisi Fiorano, ‘Botte 26’, Lazio 1994 /
‘Botte 32’, Lazio 1993 / ‘Botte 26’, Lazio 1988 / ‘Botte 25’, Lazio 1986

Reds by the Bottle

Nebbiolo, Bruno Giacosa, ‘Gallina di Neive’, Barbaresco, Piemonte 1995
Nebbiolo, Giuseppe Rinaldi, ‘Brunate’, Barolo, Piemonte 1998

2017-09-12T15:47:57+00:00November 5th, 2012|2012, Events, Happened already..., Italy, Wine Journal|0 Comments

2011 Truffle Report #2

So far, all is well in Truffleland. I arrived last night in Barbaresco, surveyed the truffle scene this morning in Alba, and talked to confidants in Umbria. I feeling pretty good about this year’s offering. Better truffles are just now coming on and a very good rain just passed, which will only improve things.

Aldo Vacca from Produttori del Barbaresco was taught that proper truffle shaving meant completely covering the dish. Here he demonstrates. This was a block-buster truffle. We ‘re at Trattoria Antica Torre in Barbaresco, famous for their hand-cut tajarin, which is made with only flour and egg yolks.

2017-09-12T15:48:14+00:00November 7th, 2011|2011, Events, Happened already...|0 Comments